If anyone hasn't said it, you're an excellent speaker. Clear, friendly, good motion

@2guysandacooler

2 жыл бұрын

Wow, thank you!

@randallfuhrman3489

Жыл бұрын

Your the best. All my questions are answered. The best video on KZread. I am now a professional jerky maker

@taramellow3016

7 ай бұрын

Yes good pep. Thank you!!

@manofsan

7 күн бұрын

@@2guysandacooler - I'm really enjoying binge-watching your videos, which are exceptionally well-made. My favorite texture is what we get from a hard salami like Sopressata or very cured meat. Is it possible to achieve such a texture in a dried jerky? Can a dehydrator with suitably low temperature achieve a texture similar to a cured meat? I enjoyed your Biltong video, in which you mentioned it's both cured and dried. So the vinegar is supposed to help ward off unhealthy bacteria, to keep it safer during low-temperature drying. In which case, can we marinate jerky slices in vinegar and then put in dehydrator set to very low temperature, and hopefully achieve a texture similar to Soppressata?

Finally someone explained to me what against the grain means

Out of all the videos, this was the one; thank you so much for being thorough on both the dehydrator and oven and explicitly showing how to pasteurize. You rock!!!

I made this exactly to your specifications with 2lbs bottom round, across the grain and cooked in a dehydrator. It's perfection, thank you! Nice kick of pepper with just a hint of sweetness, and oh so tender. 5 stars!

Fantastic video Eric, and a valuable wealth of knowledge for anyone wanting to make their own beef jerky at home. Love the sound and looks of this marinade.

@2guysandacooler

2 жыл бұрын

Thanks Russ. The marinade is BANGING!!! Very well balanced.

You've inspired me to start making jerky myself, I like the chewy jerky more because it lasts longer to taste the awesome spices and other ingredients you put into the marinade. It's going to be a first time for me but now that I've seen how easy it is I just have to try and make it myself, thanks for sharing.

another great interesting video you are sharing for free with us! Thank you so very much guys!!! Very generous of you :)

Good voice to listen too, others take note and lose the I am who I am y'all tone . Thank you for having a helpful easy to listen to lesson.

I've watched tons of these videos, yours has me wanting to try this myself, wow, your why of speaking to the camera made me feel you we're speaking to me. Thank you for inviting me into your kitchen, I can't wait for my next lesson. I think I will be binge-watching while making bacon jerky.

Thank you Eric shearing you're knowledge, your KZread channel is just great and great recipes, Salami, prosciutto, different cheese recipes, now beef jerky, thanks Eric have great weekend 👍

Thank you for this recipe and I'm going to definitely try this one

This is what I have been looking for. A recipe that's not heavy salted, and no sodium nitrates, and that's low in sugar. Thank you.

I'm so glad I've found this channel for every video being perfekt. And I'm even more glad about the dehydrator I just bought being the same as the one you guys got.

I have made several of your recipes, I love your videos and recipes!

In process to making beef jerky , looks delicious, thank you for sharing your recipe, 👍🏼

As a jerky maker myself, I'm very happy you did the comparrison on the cut. Some of the recipes online swear by each way, but I've always been a fan of against the grain. I hadn't thought to put the pepper on once it was all laid out. I will have to give that a try next. Although I love my beef jerky to be hot as heck, so I may do something hotter. I love the idea of the pineapple juice to tenderize as well. I'll be doing that too.

@cowdogg3085

2 жыл бұрын

I personally like orange juice, gives it a sweeter taste, but I've had it both ways. 👍👍

@fieryjalapenos4442

2 жыл бұрын

I just mix the coarse ground pepper into the marinade and swish it around the bag once the meat is in there and I usually get a pretty good coating of pepper. Of course you can always sprinkle more if you wish. I actually just made a batch this past weekend. Filled 2 1-gallon bags with my peppered jerky. I have always used lemon juice but now I’m curious about the flavor profile of using pineapple, sounds delicious.

@chinnjk

2 жыл бұрын

I believe it's truly by preference. I can't stand store bought jerky since they are all extremely soft, marinated/super salty sort of thing and alot of times aren't even real strips of beef cuts, just ground beef for extra tenderness. I am weird & like my jerky tough, but thin so it's not annoying to chew through. (Not overly dried, hard to explain lol). I enjoy with the grain. But for certain types I think against the grain is nice in its own different way. There are some special jerkies from local companies I've gotten it from and they're so good. But hard to come by. & as a added note, you guys should try maangchis korean beef jerky recipe. It's so good & is a great base. I sometimes tweak it to make different flavors or make it non spicy for my kid.

@tborpatterson6467

Жыл бұрын

@notfiveo but that one is 200$sharp one 😆

@danquaylesitsspeltpotatoe8307

Жыл бұрын

Pepper Pineapple! Whats next bulls semen and mouse wine jerky?

My 9 tray Excalibur dehydrator is about 30 years old, and has been working nonstop without a hitch. Excellent products, imo. Great challenge..😎!!

again great video i always look forward to your content

Eric, We made this jerky last week with a rump roast. Our first jerky. We tried both cut directions and agree that across the grain is our preference. The flavor of this jerky is amazing. Better than any jerky I can remember. Thanks for giving us a great recipe and a new skill!

Love you propped the door open to let the moisture out , I learned the hard way. Your jerky will look gray if the smoke and moisture doesn’t have a way to get away. Great video !

Dude. You kill this stuff every time. I was a bit wary when I saw how much marinade you made. "that's way too much" At the end it was perfect.....just drops in the bowl. I am so happy the youtube algorithm pointed me in your direction. You know your stuff and I am happy to learn and watch every single video you make. Thank you.

@2guysandacooler

2 жыл бұрын

LOL. Thank you. Yeah for beef jerky is you stick to 1/2 cup of liquid (in your marinade) per pound of meat it will absorb almost all of it. Thanks for being part of the channel!!

Thank you very much, chef. Great instructional video. I made my first ever batch of jerky using your recipe and have since made it a second time. I'm still working on dialing in the thickness of the slices, but the results have been super tasty. You've given me the confidence to start playing around with the recipe and diferent flavor profiles. Much appreciated!

@screenteasing

Жыл бұрын

Frozen meat and cheap Bread cutter from amazon... Around 20 dollars and saves a lot of work.

Just started my 4th batch. This stuff is addictive.

Very informative thank you

Excellent and high-quality video, detailed and good explanation, thank you very much

One of the best jerky recipes I’ve made so far. Nicely balanced 😋😋

i made this recipe and everyone begs for more. So now this is the only recipe I use and I enjoy giving it all year round. Thanks so much!!

@2guysandacooler

Жыл бұрын

Great to hear!

You can also make ground beef jerky easily. Just marinate your meat in the same spices and sauces and all you're doing is rolling it out into paint stir stick thickness patties (and you can use them as rolling pin guides). We do it all the time and love it cause my wife likes softer jerky like this, so it's good for the non-jerky fans too.

@Billkwando

Жыл бұрын

I just got a food dehydrator today and needed to know what kind of beef to order. This is the perfect thing to try while I'm waiting for the big beef, thanks!!!

@MrBilld75

Жыл бұрын

@@Billkwando I usually use lean ground beef, because that's what's available, but medium is find too, it will just be more greasy/oily, due to more fat. But that's o.k., because tallow is a great preservative too. It is one of the main ingredients in Pemmican. An old dried and ground to powder and formed into blockss meat survival food from the pioneers (who learned it from the Natives I believe) that lasts forever. The tallow gives the meat some moisture, because for Pemmican, you need super dehydrated meat, like "snap it in half" dry as a bone, not like jerky where there's a little moisture left, for a nice chewy jerky texture. It's all up to your preference really, whatever ground beef you like. I find it takes about 6 hours at 140-150 (after the initial hour at 165 to kill off any pathogens) That seems to be just the right texture for ground beef jerky about the thickness I quoted in the original comment. Look for a video here on YT called "World's Easiest Beef Jerky! No Jerky Gun? No Smoker? No Dehydrator? No Problem!" He shows the whole method and it's who I leanred it from.

@Billkwando

Жыл бұрын

@@MrBilld75 Got it, thanks a bunch! My dehydrator is partway into its 2nd hour and I was still running it on 162, so it's good I caught your post. I'll go turn it down.

@MrBilld75

Жыл бұрын

@@Billkwando Quite welcome, glad to help.

@markshriver2917

9 ай бұрын

Can you do one without soy sauce . Just spices would that work

This is almost exactly my "basic" recipe I have made dozens of times, except I dry mine in a smoker at about 150, so no liquid smoke. Great job!

@BadThrusher

8 ай бұрын

Wise man. I have tried both methods and I find the smoker the best. It preserves all the flavours that would have been destroyed by direct heat in the oven

What a wonderful jerky! I will use your video as a reference for my jerky making.

Hello my brother from another mother, I’ve just discovered your channel and am loving it, the information you’re providing is legendary, I’m learning so much more because of you so I thank you

@2guysandacooler

Жыл бұрын

Thanks and welcome!

Mate I made this recipe and it is THE BEST LOVING IT Thank you very much

Hi Eric very nice video. We almost have the same ingredients except I added some brandy in my recipe. In my case I dry it under the mighty Sun for about 6 hrs. Though it can not be eaten right away, but It enhances the flavor kind of umami when lightly fried in oil after drying. After drying, I store it in the freezer in vacuum sealed bags. We call it here in the Philippines beef tapa.

Nice clear video and to the point. Looks tasty. I’m going to try this with some venison

Nice video. Well put together.

Never clicked si fast before!... That recipe looks easy and tasty.. Will surelly try it!!

@2guysandacooler

2 жыл бұрын

Thanks a lot 😊. I think you'll really enjoy it!

Just put mine in the dehydrator. Can't wait to see how it comes out. I took the leftover marinade and a T-bone in a Ziploc Im gonna throw on the BBQ tomorrow. Should be excellent.

I made this recipe. It's fantastic. I'm going to try adding msg 😋

Just a great channel. Cheers!

3 hours into the drying, sampled a couple of thin pieces, amazing flavour and smell! Really struggling to cut even slices, even though I placed meat in the freezer for 50 mins, it seems too cold and froze the outside leaving the center a bit soft. Made a 1.1kg batch. I substituted 1/2 tbsp chilli flakes with 1/2 teaspoon of freshly dried and crushed red birds eye chilli. Man, it's spicy but so so tasty! Thank you! I'm going to get my butcher to slice for me in future

Thank Eric for all the great info and recipes. I’ve made this recipe and your biltong recipe. I’d love to see more from scratch beef jerky recipes.

This was the perfect guide, thanks so much. I made my first batch of ever home made jerky with this guide, and it came out amazing! Going to pick up some more meat today and do my second batch, using the same recipe because damn, I want some more already. I appreciate the guide!

Thanks for sharing!

First time I’ve never seen someone dry off the meat before dehydrating. Also always season beef jerky before dehydrating it’s truly the only way to have full flavor.

Great video been maney years since I made any jerky I need to get back to it!

Great video, never heard of the pasteurizing after the jerky is out of the oven, thanks for the tip

@stevebanning902

Жыл бұрын

Yeah this will help - i've made a couple oven batches that seemed to spoil after a few days

I stumbled across your vids while searching for easy bacon making methods. I have watched several of your vids and found them very helpful and informative.. I just wanna say thank you very much and wish you and your family all the best Eric.. very well done my friend

@2guysandacooler

2 жыл бұрын

Thank you for such a kind message. I'm glad you found them helpful.

@AnDo-mb6pk

2 жыл бұрын

@@2guysandacooler My absolute pleasure.. keep up the great work bro

Awesome. Thank you

Thanks for sharing this

Cutting the eye of round against the grain vs with the grain - Yes, I agree that the beef is a tougher chew. It should be. It's jerky, not taffy. You want it manageable then cut it into bite-size pieces after it's dehydrated. Also, cutting against the grain, the meat dries differently and can be crumbly. I've been dehydrating eye of round for 40 years and I never cut against the grain. When you bend or tear a piece of jerky, the inside should be WHITE and fibrous like cotton string.

Wow, beef jerky is look delicious 😋 Thank you for your video

Thanks for this great video! Lots of great information. What do you recommend as far as storage of the jerky and how long can it be safely stored?

What a great channel. Where have you been all my life? Have done your corned beef (as pastrami), will do the beef jerky. When braver, the salami....

Thank you for this video. it's up for the next time I make jerky

Good job

In the Eighties we ended up with more venison than freezer space so I use the Thigh-ham to make ours. Cut against the grain, brined in 5 gal bucket so plenty of space for the meat. I think we oven dried it also...been a long time. Venison has no fat in their ham to speak of, so no trimming for fat. Finished with a solid gallon jar full.

This looks insanely good. I'll make some dried pineapple rings and use the juice from the can for this recipe.

Followed your instructions with minor altercations, I report amazing results!

Thanks again Eric for an amazing demonstration....I won't tell my wife that I'm buying a Dehydrator 😆

Thanks Eric! I'll be adding pineapple juice to my habanero jerky next time. Great idea!!

@2guysandacooler

2 жыл бұрын

That sounds tasty!!

Wow Eric , now you read minds ,,, 😂 I’ve always liked jerky , I have a Vietnamese wife , the Vietnamese love it , just last night I was checking out how to make , 8 hours later here you are 😂😂😂😂, Btw I’m head long into CHARTCUTERIE have bought lots of equip spices and fridge full of product ready for the next stage , Love you presentations , as previously mentioned you are an excellent teacher 👍👍👍, Tim bassett 🇦🇺🇦🇺🇦🇺

Why does this man not have more subs?!

Been making black pepper encrusted red chili pineapple jerky for hunting camp for more than 20 years and it's always been a huge hit with just about everyone every season.

@binzsta86

Жыл бұрын

Can't go wrong with jerky no matter what you season it with.

@ttb1513

Жыл бұрын

Oh deer!

Thanks!

Thanks for the video but just a question. Do you need to pasteurize the jerky after the using the food dehydrator? Cheers.

Hey Eric! If I were to dry the jerky on a pellet grill (Yoder 640) could I omit the liquid smoke and still have it work out? Thanks!

@2guysandacooler

2 жыл бұрын

Yes. That would be even better

@boatworkstoday

2 жыл бұрын

@@2guysandacooler TY ;-)

Another great video, Eric. We’ll give this recipe a try. We also want to try it with ground beef. I saw your comment to add Cure #1, don’t need to pasteurize. We have the SI smoker and cold smoke attachment. If we dry in the SI smoker with smoke, we could eliminate the liquid smoke, right? Any other tips/tricks for making ground meat sticks with this recipe. We plan to try both whole muscle & caseless ground. Thanks!

good vid dood!!!

Im trying this one tonight.

The best jerky I've made is dehydrated on one of my smokers. I can roll the Masterbuilt Gravity Series at 150 degrees on charcoal and wood chunks or the Pit Boss at 180 on pellets. Both give a really nice smokey jerky that liquid smoke just can't match. But for indoors, if you do it regularly, a good dehydrator is a solid investment for jerky-making.

I’ve been looking for a pineapple juice recipe to do on the smoker. I think I’ll try yours. I also want to try one with pickle juice too

I cut both with the grain and against the grain. Whether it's beef, Turkey, chicken or pork, I enjoy the variety of the different chew!

Really enjoying your videos! Been doing a deep dive last few days. Thanks for all the info!

@maximtheg

2 жыл бұрын

Have you ever tried it on the smoker?

@maximtheg

2 жыл бұрын

Have you ever tried it on the smoker?

@2guysandacooler

2 жыл бұрын

Glad you like them!

@2guysandacooler

2 жыл бұрын

Yes. Comes out great as well!!

@browndog9402

2 жыл бұрын

@@2guysandacooler good to know you can do it in a smoker, just got a new one yesterday.

Amazing

Super helpful video for a beginner! If the jerky is going to be for backpacking where it's not refrigerated for a few days (pasteurized and in vacuum sealed bags) does it then need curing salt? Or only if its ground meat?

Leaving for Morocco on Thanksgiving day. But when I get back, this will be my first project. I will use the Smoke in It smoker to dry the jerky because it can maintain the 170 degrees you wanted for your oven. Plus, I will use the cold smoke generator instead of the liquid smoke (personal preference) Thanks for this recipe.

@2guysandacooler

2 жыл бұрын

That's what I would do!!

Hi Eric... is it possible to use biltong box for making jerky? Or is it better to use a dehydrator/oven because of the temperature? Thanks

Hi! I love your Work! Is it possible to get an ”nutrition declaration” for the jerky?!

could you use the same recipe with ground beef? If not, do you have a video about using ground meats for jerky?? Looks awesome and i like the idea of using pineapple juice!!

I make mine in airfryer, hanging the meat on wood skewers cut so that it rests against the top of the inner pot. It works very well!

Excellent - what is the best way to store and how long will it store for?

I like to split the difference and cut diagonally across the grain. A little tougher than strait across but not as tough as lengthwise

Hello and fantastic video to preserve beef. How long will this keep at room temps and how long keep in ice box. John in Wilmer

How does using a convection oven change either the temperature or time?

Is there any adjustment if you use a convection oven

oh my god im going to try this

Ohhhh this sounds fantastic…. We can’t do sugar though. I wanted to thank you for all of the slicing, temps and timing info as well as the pasteurizing step at the end! Do you have any great no sugar recipes? Also, what is the best way to store this and how long can it be stored? Forgive me, I am brand new to this! Thank you so much for the great channel and info 😊

Fantastic video, Eric! Hopefully you can answer my question. I have an old, vertical air-flow dehydrator without adjustable temperature settings. Using a thermometer, I measured the temperature on the first 2 levels near the fan at around 110 degrees. Would it be safe/possible to dry the jerky at that temperature and pasteurize it afterward? Thanks in advance!

@stevebanning902

Жыл бұрын

110 is danger zone and will probably spoil the meat

My question is now that i found your video's and love the explanations about everything can you dry this also in that dry box that you showed how to make for biltong?!

@2guysandacooler

Жыл бұрын

Thank you and yes. You can dry in a biltong box. Watch my carne seca video 😉

Neat! Chef, do you have any recipes to do in an air fryer?

Thank you for your tutorial. Can I make a jerk in a gas over, at 150ºC? Or that would spoil the meat?

Can you vacuum seal for longer storage for like a year or so?

love jerky，one question: according to the usda jerky guide, they recommend pre-heating the meat to 160f before dehydration. is it safe only to do a post heating as you mentioned in the Video?

How long can you store this jerky? I want to make it for long term storage but not sure if I need to add a preservative.

nice video... like your website too

How would you store it and how long can I expect it to stay fresh? Thanks, love all your vids

@2guysandacooler

2 жыл бұрын

You cav vacuum seal it and freeze it or refrigerate it. It will last several month sin the fridge or many months in the freezer

Thank you! Seems easy enough recipe to try out. First time here. Is there an easy recipe for making salami safely? I mean i hear alot of people saying that it can be very unsafe to do it at home which put me off trying it out. How can i be sure it's safe? Is it the smell alone? Thanks again

Been eating Biltong since I was born, but made some Jerky, and love it. but the oven way I will exchange for a "Braai". Webber or fire in the bush or at the fishing spot. Great video though.

Do you pasteurize the dehydrator jerky?

Do you pasteurize the jerky that went into the dehydrator and the oven? Or just one of them?